Easy Pistachio Kulfi
Make this Easy Pistachio Kulfi at home with milk, cream, sugar, pistachios and cardamom. A creamy no-churn Indian ice cream recipe that’s rich, refreshing, and perfect for summer.
Ingredients
- 2½ cup Full Cream Milk
- ½ cup Thickened Cream
- ½ cup Sugar
- ¼ cup Ground Cardamom
- 2 tbsp Ground Pistachios
- Chopped Pistachios ( For Garnish)
Instructions
- Add milk to a heavy based pan along with cardamom powder. Bring it to boil and then reduce the heat to medium low.
- After 15 minutes add sugar and stir so that sugar is dissolved. Pour cream and continue to mix. Add Ground pistachios.
- Continue to simmer the mixture while stirring regularly. When the mixture is thick and creamy and reduced to almost half, remove it from the heat.
- Allow it to cool completely to the room temperature. Pour the mixture in the moulds. Cover with foil and insert the paddle pop stick or a skewer.
- Freeze for at least 24 hours. When ready to serve dip the mould into warm water and gently pull it out.
- Garnish with chopped pistachios.
Notes
- Use full cream milk and thickened full fat cream. Lite or skimmed products are not recommended.
- You can swap sugar with condensed milk. It makes kulfi more creamy.
- Swap Pistachios with Almonds if you like almond Kulfi.
- For Nut Free version omit nuts completely.
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